CANAPES, NIBBLES, SNACKS & PICNICS

SMOKED FISH BLINIS RECIPE
SMOKED TROUT DIP OR PATE
SMOKED DUCK BREAST WITH HOISIN AND MASCARPONE
SANDWICH & PICNIC IDEAS


SMOKED FISH BLINIS
A classic Canape - as shown in the photo to the right

Buy or make savoury buckwheat mini pancakes. 
Serve them warm with a dollop of soured cream and a generous piece of Smoked Salmon, Gravadlax and / or Smoked Trout. 
Arrange on a platter and garnish with fresh dill leaves and chopped spring onions. 

For further variety, lightly flavour the soured cream with Dill Sauce for the Gravadlax Blinis and horseradish for the Smoked Trout Blinis.


SMOKED DUCK AND CHILLI JAM

Smoked duck makes the most fantastic canape to hand around with drinks.

Simply slice a smoked duck breast very thinly and arrange on a platter around a ramekin of chilli jam or Red Pepper & Chilli Jelly. 
Everyone can help themselves with a cocktail stick using the jelly as a dip.





SMOKED DUCK BREAST WITH HOISIN AND MASCARPONE


In aid of the Cystic Fibrosis Trust
www.cfww.org 

£3500 was raised at a Valentine''s Dinner held near Abergavenny, organised by Sally Flemming-Jones, whose grandson, Dylan, suffers from the disease.

This recipe is brought to you by Bethan Davies who made all the canapes for the fund-raising dinner. 

"A delicious, easy to produce appetiser; 
can be made a couple of hours before and kept, cling-filmed in the fridge. 
Not suitable for freezing."

100g Sliced Smoked Duck Breast
250g Tub Mascarpone Cheese
24 Mignons Morceaux biscuits, garlic croutons or mini bruschetta
4 tbls Hoisin Sauce
Spring Onions - finely sliced

Spread each of the biscuits with a some Mascarpone cheese and spoon a little Hoisin Sauce on top.  Roll up a slice of Smoked Duck Breast and press on to the the biscuit.  You can use a cocktail stick to secure the roll.  Arrange on a dish and garnish with finely chopped spring onions.


SMOKED TROUT DIP OR PATE
Serves 6

2 Smoked Trout Fillets approx 160g
1 Tub Cream Cheese
1 Lemon
Single Cream
Black Pepper & Paprika

Blend together the Smoked Trout Fillets and the cream cheese.  Add lemon juice and freshly ground black pepper to taste.  Leave the texture firm for pate; for a dip loosen the mixture by adding single cream.  Garnish with a sprinkle of paprika or chopped parsley. Serve as a dip with freshly prepared crudite and bread sticks or as pate with wholemeal bread or toast and butter.

The Smoked Trout produces a very delicate flavour.  Substitute with or Smoked Salmon Trims for a more robust pate or with poached Smoked Haddock flakes And a little softened butter for really fulsome flavour. 




SOME DELICIOUSLY EASY IDEAS
FOR SANDWICH FILLINGS AND PICNICS!



* Wholemeal pitta bread stuffed with succulent flakes of Oak Roasted Salmon, peppery watercress, refreshing cucumber and creamy mayonnaise.













* Crusty Ciabatta bread split and filled with thin slices of tender Smoked Duck and onion marmalade with juicy tomatoes and a hint of mayo, garnished with fresh chives. 











* Seeded brown bread generously spread with a horseradish cream and piled with crispy shreds of lettuce and delicate flakes of Smoked Trout.  Serve as a sandwich open or closed.










* Freshly baked ciabatta spread with aromatic pesto sauce and filled with fragrant slices of Smoked Chicken with crisp lettuce leaves.  Serve with Fromage Frais and black olives on the side.








* Crusty baguette filled with crispy fried slices of Welsh Dragon Sausage and onion,  with a salsa of chopped tomato, chilli jam & chives.